When we are looking for a quick and easy lunch we usually go for sandwiches or wraps (Oh how exciting), should I go on? Yeah I know it’s quick and easy but can’t it also be super delish too?? Sure it can! It’s great to eat your lunch and not feel bored while eating it. This recipe shows that you can have your lunch (or dinner) be scrumptious as well as quick, delish, and fun. The combo of sweet and savory flavors but vegan, no real chicken here. The almonds help give that nice crunch to help satisfy and the cherries are a sweet surprise that keep you wanting more. Not only good but beautiful and healthy to boot, you can’t beat that. You can make this recipe for a larger group by double or tripling (even half it for smaller recipe) OR make it ahead for the work week. Just whip up and store in the fridge and nibble as needed, it only gets better daily. You can’t go wrong when enjoying this for your next meal. Throw it together and let me know…I’ll wait, I know you’ll love it. Enjoy!
Ingredients
1 Tortilla, Multigrain wrap, Pita (Lettuce wraps work great too)
Prep the ingredients and combine in a bowl, season to taste with salt and pepper. Combine all in your wrap and roll tightly. Cut or leave whole for serving. Great made ahead for lunches or a quick dinner on the go. Enjoy!
In the summer we like lighter meals and refreshing recipes, it makes the warm fun days of summer more enjoyable. So when it comes to pesto sauces, it really takes all those ingredients of summer and makes a fresh, flavorful, and easy recipe. This recipe takes the regular pesto and changes it with sweet luscious sun-dried tomatoes, it is perfectly balanced. With this flavorful pesto, you are sure to be a hit at any BBQ, dinner table, or even at work. Nothing is better than quick and tasty, this recipe delivers perfectly as a last minute addition to any menu as well. Serve on pasta, use as a dip and/or spread, or even grill vegan meats/tofu that have been soaking in it or serve on top. There are so many possibilities and you are sure to love all of them. Enjoy! Sun-Dried Tomato Pesto
Ingredients -1 cup toasted walnuts (other nuts can be used) -2 cups sun-dried tomatoes (in oil or dry) -2 garlic cloves -Extra virgin olive oil, as needed -1 cup full fat coconut milk, canned
-1 heaping cup fresh parsley or basil, unchopped (or mixed 1/2 & 1/2)
-1 Tablespoon Nutritional Yeast -1 teaspoon salt -Freshly Ground Black Pepper, to taste -1 to 2 Tablespoons vegan Parmesan, to taste
Directions
In a food processor or blender fitted with a steel blade, add in your nuts and process to a smooth or finely coarse texture.
Walnuts in Blender
Place sun-dried tomatoes (oil or dry), garlic, salt and pepper, and herbs in a food processor or blender.
Pesto Ingredients in Blender
Blend this, while slowly adding coconut milk and a little oil until the mixture pulls away from the sides. Puree this until the tomatoes are finely chopped. The mixture will become smooth and no chunks remain.
Pesto in Blender
Pesto in Blender
Transfer the tomato mixture to a large bowl and stir/whisk in the Vegan Parmesan. At this point it is done, you can store it in the fridge or freezer for later use. The pesto can be served cold or heated threw. Serve mixed with pasta, as a dip, topping, and/or spread. Plenty of delish choice, enjoy!
*TIP*
If freezing for later use: Be sure to top, the top of the pesto in the container with extra oil when storing. This ensures no browning and easy thawing/mixing later on when thawing.
Vegan & Gluten-Free Peanut Butter-Chocolate Banana Cream Pie
It’s that time of year when desserts surround us and we are tempted by all the sugary sweets. But on the down side most houses won’t have many vegan, gluten free, or both on the holiday dessert list. Whether you are looking for one or the other, you just want the dessert to be delish and craveable. This recipe shows you how to take the classic combos of PB, chocolate, and banana and turn it into a completely comforting and sweet treat to put on your holiday table. Whether this pie is special for a loved one, your family, or brought to a party, you will not have anyone second guessing their second piece. Serve the pie fresh out of the fridge in equal portions along side your holiday beverage and watch company lick their plates clean. Enjoy!
Vegan & Gluten-Free Peanut Butter-Chocolate Banana Cream Pie
Ingredients
Crust
1 cup vegan and gluten-free graham crack crumbs OR 1 gluten-free vegan pie shell
1/4 cup vegan butter, melted
Mix crumbs and vegan butter until well blended, then press into the bottom and sides of a 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.
While the crust is cooling, make the chocolate layer. Microwave the vegan chocolate and peanut butter in microwaveable bowl on HIGH for 1 minutes. Once the time is up, stir until chocolate is completely melted and mixture is well blended.
Place your slices bananas on your now cooled crust.
Drizzle with melted chocolate/PB mixture over top.
In a medium saucepan, heat up your vegan milk and sugar mixture until boiling.
Once your mixture has boiled, add in your vanilla and cornstarch slurry (4 Tbsp cornstarch & 1/4 cup cold water). Add the cornstarch slurry to the boiling vegan milk and whisk to combine.
You will see it thicken quickly.
*You want the pudding to coat the back of a spoon, it will get thicker after it cools completely.
Remove this now hot pudding from the burner and pour on top of the chocolate layer in the pie. Place in the fridge to cool completely. When the pie sets and cools, you will be able to remove it from the fridge and top with vegan whipped cream and add the optional vegan chocolate shavings and nuts for decoration just before serving. Cut and serve equal portions of the pie with your favorite holiday beverage. Enjoy!
Whether its a special day or any other, we think of chocolate to be a nice comfort or gesture to show you care or need to be taken care of. With this recipe you cannot only make a decadent dessert for yourself or even a loved one. A great recipe to have kids help with and make as a gift for someone they love…just watch out, they may lick their fingers. You and/or your loved ones can enjoy a homemade goodie that will have them not only impressed but have their sweet tooth satisfied. Serve by itself as a dessert or along side a nice glass of wine or vegan milk. Enjoy!
Easy Vegan Chocolate Ganache
Ingredients
-8 oz vegan chocolate, chopped or chips
-1/2 cup coconut or vegan milk
-1/2 Tablespoons vegan butter
-1 teaspoon vanilla
-1 Tablespoon corn syrup
-Pinch salt
Directions
In a small saucepan, heat the all the ganache ingredients over medium heat just until it boils. Immediately turn off the heat once melted. Whisk until melted and smooth. Set aside and keep warm.
Vegan Chocolate
Melting Vegan Chocolate
Ganache
This ganache can be made up to 48 hours in advance of any recipe you like. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
Chilled Ganache
Ganache Topping for Vegan Pies
This recipe can be made to use on vegan baked good, truffles, ice creams, and many more options you can think of to put chocolate on. The recipe is limitless and can be enjoyed however you like it. Just make, decide, enjoy!
The French have a world all their own when it comes to food. It is romantic, elegant, beautiful, and delish. There are many dishes to choose from but when I think of a French dishes, my mind goes to Duck and the well known orange flavored sauce that accompanies it. This recipe shows that not only can vegan food be delish but it can match the original and give it a run for its money. This dish pairs nicely with spring veggies that have been roasted and garnished with its supremed slices to make a beautiful plate. This recipe will impress and wow any French foodie. Enjoy!
Vegan Duck a l’Orange Ingredients -1/4 cup sugar -2 tablespoons red wine vinegar -2 teaspoons orange zest -1 cup fresh orange juice, plus 1 orange, supremed -1 cup vegan chicken broth (I used Better Than Bouillon) -1 shallot, minced (2 tablespoons) or 1 Tbsp minced dried onion flakes -2 cans vegan duck pieces, chunked to bite size (Companion Brand) -Salt, to taste
-1/4 teaspoon ground black pepper
-2 to 3 teaspoons finely minced parsley, fresh or dried
Directions
Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, carefully use a fork or whisk to gently stir sugar from edges to center of pan to melt. Continue stirring until the sugar has completely melted and the sugar has turned to a deep amber color. DO NOT BURN, it will taste bitter.
TIP 1:Before adding other ingredients, careful cool a little caramel on a spoon and taste to ensure you haven’t burnt it.BE CAREFUL!!!
Completed Caramel
NO Darker (Will be Bitter)
Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. The caramel will seize up on the bottom and harden at first, don’t worry. Keep stirring and it will smooth out.
Seasoning in Sauce
Return to medium-high heat and boil, stirring occasionally, until reduced to a thick sauce, 20 to 25 minutes. Once the sauce is done, it will be ready for the duck. You can store it over night to use when you want, it does seem to taste better over time. Great make ahead or eat as is, gotta love choices.
Reducing Sauce
Once sauce is done, chunk vegan duck pieces. Season the pieces with a little salt, fresh black pepper, and parsley.
Vegan Duck
Vegan Duck Pieces & Seasoned
Place vegan duck, in a lightly oiled medium skillet over medium-high heat.
Sauteing Vegan Duck
Cook until pieces are golden brown, about 5 to 8 minutes, Continuously stirring.
Browned Vegan Duck
Once vegan duck pieces have browned, add your sauce to the pan and saute for 3 to 5 minutes to glaze and heat sauce threw.
Duck with Added Sauce
Once cooked, you can add the orange supremes to sauce or place on top of the sauce that has coated the duck just before serving. Serve with sides that pair nicely along side the french inspired dish. Roasted veggies such as asparagus or carrots are nice along side a starch (roasted potatoes or wild rice) with Vegan Duck a l’Orange.
Completed Vegan Duck a l’Orange
Tip 2:If you are curious to where to find the vegan duck, you can find it at most Oriental/Asian Markets. If you have one in your area you should be able to locate it and if not possibly your local supermarket may have it. If not you can locate it online in certain vegan online sites. Once you find it, you will not be disappointed. It is truly delish and they have varieties other than the duck to choose from. Happy Shopping!
Homemade Strawberry-Lemonade & Blue Raspberry Candy Apples
Whether it’s fall or the summertime we enjoy certain treats. These treats could be homemade or bought, we still are nostalgic in it’s enjoyment. Candied apples are the most nostalgic for me. I can remember any carnival or amusement park always choosing a big candy apple. To this very day I still choose these big candy apples as my treat and still feel the same way I did back when I was little. The excitement of the purchase, the smell as you unwrap, and the first sticky and difficult bite trying to break threw the candy shell. Before you know it the apple is gone and you are pining for another one already. These apples are usually purchased premade from carnivals, fall events, or store bought. They come in many flavors, colors, and quality varies. I have got the occasional bad apple and I’m always disappointed when that happens. This recipe shows you how to not only make but enjoy the process that is Candy Apple making. Candy apples can be fun and enjoyable while making and its enjoying because it’s an art, you can make them with your favorite apples and any of your favorite flavors. These apples are a blue raspberry and strawberry lemonade, both flavors you can enjoy in warm and cold months. A great treat for adults and kids alike because it’s one of those treats we grew up enjoying over and over again. But we have all gotten ones that aren’t the best, but this recipe shows you how to make a perfect candy apple every time. Serve these at parties and event or just a special dessert on the weekend. Theme them with holidays or parties and enjoy year round.
Homemade Strawberry-Lemonade & Blue Raspberry Candy Apples
Yields:12 Candy Apples (each flavor)
Ingredients
Candy Apple Base
12 small organic green (granny smith) apples (12 each flavor)3 cups organic raw sugar1/2 cup organic light corn syrup1 cup water1/2 teaspoon vegan food coloring (each gets there own)
Strawberry Lemonade Apple
1/4 teaspoon strawberry oil flavoring 1 1/2 teaspoons lemon extract 1/2 teaspoon vegan red or pink food coloring
Candy thermometer24 Popsicle sticks (or thick lollipop/chopsticks can be done) Directions
Wash and thoroughly dry the organic apples.
*You want to use organic apples, because not only are wax on apples not vegan but the wax on the apples prevents the candy coating from adhering to the outside. Organic or fresh picked apples work best in the situation.
For this recipe I use granny smith (green apples), you want to use a crispy thick skinned apple. The candy coating can blister other apples and make for a mushy outcome. Once washed and dried, insert the lollipop sticks or Popsicle sticks so that they are firmly positioned in the apples. Set the apples aside. Prepare your cookie sheet, by lining them with wax paper and liberally greasing them. You do not want the apples to stick to the sheet after coated.
Combine the sugar, corn syrup and water in a heavy-bottomed saucepan over medium heat. Bring it to a boil and cook the mixture until a candy thermometer reaches 300 Degrees F (the hard crack stage).
*If you want to test your candy when it gets to this point, drop a couple a drops of the candy into a glass of cold water, you will instantly see the candy form into hard candy strings and it will be ready for dunking. When the candy reaches 300 degrees (this will take time), remove the candy mixture from the heat and carefully stir in the food coloring and extract (it may splash, so stand back). You may have to add more than the designated 1/2 teaspoon, depending on the quality and strength of your food coloring. I used a vegan gel food color. One by one, carefully and quickly dip the apples into the candy mixture, swirling to coat them thoroughly and allowing any excess to drip back into the pan. Transfer the coated apples to the prepared cookie sheet and allow them to cool until the candy has fully hardened. Once the candy hardens, at least 30 minutes but up to 24 hours, remove from tray and wrap. Enjoy!
I love to change up the flavors of cupcakes, you don’t want to get bored do you? …Okay I don’t think you can get bored with any kind of cupcake but its nice to change it up right?. This recipe will remind you of that familiar frozen treat you loved to eat on hot days. With that yummy aromatic orange flavor, paired with that creamy and dreamy white frosting. This cupcake is different in all the right ways. I will guarantee you will not be disappointed. Pair the cupcake with a big glass of milk and relax with this nostalgic flavored treat. This treat you don’t have to chase the ice cream man for. Enjoy!
Ingredients 1 Tablespoon apple cider vinegar 1 cup vegan milk 1/2 cup orange juice 2 1/4 cups flour 2 teaspoons baking powder 1/2 teaspoons baking soda 1/2 teaspoon salt 1 cups sugar 1/2 cup oil 1/2 teaspoon vanilla extract 1 teaspoon orange extract 1 teaspoon freshly grated orange zest 1/8 to 1/4 teaspoon orange vegan friendly food dye (optional) White Frosting Recipe (below)
Directions
Heat oven to 350 Degrees Liberally grease cupcake tin, line with paper cupcake liners, and set aside. In a 2 cup measuring cup, add vegan milk and apple cider vinegar, mix and set aside to allow to curdle. This makes a vegan buttermilk. The mixture takes 5 to 10 minutes to curdle properly.
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the ready to use vegan buttermilk mixture, oil, extracts, and zest. Add the dry ingredients to the wet and beat until smooth using a hand or stand mixer stopping to scrape down the sides of the bowl as needed. Once the ingredients are combined, set aside to rest for 5-10 minutes the mixture gets a little thicker while it rests. Its not required, but it is a very nice outcome.
*You can add in vegan safe orange food coloring to the above mixture to enhance the look of the cupcake. Completely optional.* Once the mixture is ready to use, fill the prepare and lined tin with batter using a 1/4 cup ice cream scoop for even measuring.
Bake for 15 to 20 minutes, or until a toothpick stuck in the middle of a cupcake comes out clean.
Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack to cool completely. Once the cupcakes are ready to frost, make up the frosting and frost liberally. Add optional sprinkles as desired. Serve the cupcakes along side vegan milk and enjoy over and over anytime! Enjoy!
Vegan Dreamsicle Cupcakes
White Frosting 1/2 cup vegan butter or coconut shortening (I prefer the shortening for a nice white frosting) 2 cup powdered sugar
2 teaspoon vanilla extract
2 1/2 Tablespoons
Directions
Beat together the shortening or margarine with a handheld beater or stand mixer. Add the powdered sugar and beat until completely light and fluffy, about 5 minutes. Add the vanilla and beat for another 2 minutes. Fill the pastry bag and decorate as desired with sprinkles to top (if using).
When thinking of baked beans most of us probably think of BBQ’s and backyard parties on the Fourth of July…but THESE beans are far from the “norm” and will give you a new outlook on baked beans. They are a Italian style recipe that you can serve anytime, but very nice when making an Italian inspired menu. They were a hit at the Holiday’s with my family and I hope they are with yours!
Fagioli Al Uccelletto“Tuscan Baked Beans”
Ingredients
-4 cans Northern Beans or Cannellini, undrained -1 teaspoon Sage, powdered (if desired fresh is fine) -1 sprig Rosemary, removed from stem and minced finely -2 Bay Leafs -1/2 cup Extra-Virgin Olive Oil, divided -1 small Onions, chopped -4 Garlic Cloves, minced -2 cups Tomato Sauce or Crushed Tomatoes -1/2 Tablespoon Salt -1 teaspoon Pepper -2 cups Panko Bread Crumbs -2 Tablespoon Parsley Flakes or Fresh, minced finely if fresh
Directions
Preheat oven to 375 Degrees In a Braising pan, stockpot: Add beans (with liquid) to the medium stockpot, then Add sage, 1/4 cup olive oil, onions and garlic. Then Add bay leaves, rosemary, 1 Tbsp Parsley, tomatoes, and salt & pepper. Stir to combine. Bake 60 min, uncovered. Beans will be done when liquid has reduced, becoming syrupy & bubbly. Carefully remove from oven, season to taste with salt and pepper if needed.
Remove Bay Leafs CAREFULLY. Mix the remaining 1/4 cup oil, panko, salt & pepper (if desired) and remaining 1 Tbsp parsley in separate bowl. Place mixture over baked beans and return to oven. Bake 15 to 20 minutes or until topping is brown and crisp. Take out of the oven and let rest, they are HOT beans of course…but the smell will make it tough for you NOT dig in. Serve with other Italian favorites. Enjoy!
We all crave pasta, all shapes and sizes. But it’s fun to change it up from time to time, you can’t just have the same old all the time. Changing up something as simple as the sauce can give you a whole new experience, spinach & artichoke is a classic recipe. So why not combine the two? This recipe shows you how to combine the familiar flavors of spinach & artichoke, with the classic baked pasta. With that creamy and savory flavors you love to dip into and a cheesy pasta, you can’t go wrong when indulging in this on your next Sunday dinner. Perfectly paired with your favorite bread and vegan adult beverage. Serve along side a fresh garden salad and get ready for a new dinner tonight. Enjoy!
Baked Vegan Spinach & Artichoke Manicotti
Ingredients
1 package Manicotti Shells (pack of 12)
Sauce2 cups frozen or frozen chopped spinach1 cup whole artichoke hearts, quartered and halved (frozen or canned)1/2 cup vegan mayonnaise1 8oz container vegan cream cheese
1 1/2 cup freshly grated vegan cheese (Daiya cheddar was used in this, but jack would be great)
1/2 a large lemon (juiced)
1 1/2 teaspoons thinly sliced scallions
1 garlic clove, grated or finely minced
1 teaspoon vegan Worcestershire sauce
1/4 to 1/2 teaspoon red pepper flakes (optional, depending if you want spice)
Heat the oven to 375 Degrees and get a casserole or baking dish ready.
Sauce
In a bowl combine vegan mayo, vegan cream cheese, and scallions in a large mixing bowl.
On a cutting board quarter and halve your artichoke hearts and measure 1 cup.
On a separate plate, grate chilled Daiya wedges until you get 1 cup.
Combine all the rest of the ingredients except the 1/2 cup vegan cheese in a large bowl, you want to have some to go on top. Stir the mixture well to mix everything nicely.
*Now if you want this sauce to be smooth, you can purée it in a blender until you reach your desired texture. You could also make it chunkier by leaving it as prepared above, both are delish.
Once you have you sauce made, set aside in the fridge until ready. Next, prepare your manicotti as directed on the package until al dente. Once at al dente texture, drain the pasta and rinse in cold water.
Set aside your shells at this point, prepare your filling by combining all the ingredients and mix. When your shells are drained and rinsed to cool. Pat dry and prepare to fill.
*I used a large opened squeeze bottle but you can use a pastry bag or small spoon to fill. Just remember to be gentle, you don’t want to rip the pasta.
One by one, take each shell and fill evenly each. Lay each filled shell in your prepared casserole dish lined with a light layer of your prepared sauce.
Repeat this process until all the shells are filled and you have a nicely lined casserole dish. With your remaining sauce, scrape it on top of the prepared casserole dish and sprinkle the topping and a light drizzle of oil to help it brown.
Place in your heated oven and bake for 20 to 30 minutes until bubbly and the topping is lightly browned.
Once baked completely, remove from the oven and let sit for 5 to 10 minutes to cool a bit. When ready eat, portion out and serve with a fresh garden salad. Pairs nicely with your favorite bread and vegan adult beverage. Leftovers are great portioned out and frozen for on the go take and reheat meals. Whether you serve it at a party, Sunday dinner, or holiday, this will sure be a treat and change of pace from the boring everyday pasta dish. Enjoy!
Comfort doesn’t stop just because its the morning! I can’t think of a better comfort food that we LOVE to indulge in, on a nice Sunday morning…or even the occasional dinner. These pancakes are a fool proof recipe that will make you remember why we love and crave that mapley carb.
Easy Vegan Pancakes
Ingredients
-1 cup Flour -1 Tablespoon Sugar -2 Tablespoons Baking Powder -1/8 teaspoon Salt -1 cup vegan milk -2 Tablespoons oil (your choice) -1 teaspoon pure Vanilla extract
Optional Add ins:
-1/8 teaspoon Cinnamon & Pinch Nutmeg, I always add it in, reminds me of my grandmothers -1/2 cup Blueberries, Chocolate, OR other fruits & items, your favorites galore.
Directions
Combine the flour, sugar, baking powder, and salt in a large bowl and mix well. Mix in the soymilk and oil, whisk or beat together until the batter is blended together and smooth but don’t over whip too long. Some lumps are okay. Let stand for 5 to 10 minutes until you see the mixture looking bubbley and frothy. Heat a griddle or frying man over medium high heat. Drop 1/4 cup of batter one at a time onto the hot oiled griddle, you can use vegan butter or oil, 1 tablespoon. When bubbles appear on the surface of the pancake, approximately 3 minute, flip and cook the other side for another 2 to 3 minutes or until both sides are golden brown and firm. Reapply butter/oil to griddle if it gets dry. Serve with your favorite vegan butter or margarine, syrups, vegan whipped cream, or even jam. Enjoy!
INFO & Tip
*Makes 10 pancakes, less if you do bigger. You will want leftovers…so make extra batches for the freezer! Microwave for 15 to 30 seconds and you have fresh pancakes in the AM.
